Chickpea Pancakes

These savory pancakes are packed with plant protein and fiber thanks to the super nutrient dense chickpea flour. They have a crave-worthy light and fluffy texture with a crisp exterior. My favorite way to eat them is with some seasonal roasted veggies and a simple tahini sauce.

Prep Time – 10 minutes
Cook Time – 10 minutes
Servings – Makes 12 3-inch pancakes

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Ingredients

• 2 cups chickpea flour (also called garbanzo flour or gram flour)

• 2 cups + 2 tbsp water

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp turmeric

• 1/2 tsp dried basil

• 1/2 tsp dried thyme

• 1/4 tsp black pepper

• 2-3 tbsp coconut or avocado oil for cooking

Optional Add-Ins:

• 1/4 cup red onion, diced

• 1/4 cup shredded carrots

• 1 cup baby spinach, finely chopped

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DIRECTIONS

1.     In a large bowl combine all dry ingredients. Mix well. Add water and whisk mixture until no lumps remain.

2.     Heat a large skillet over medium heat with about 1 tbsp coconut oil.

3.     Once oil is melted, ladle batter into pan to form several 3” pancakes. Be sure not to overcrowd the pan. Cook until bubbles form around edges (about 2 minutes). Flip and cook about 2 more minutes until crisp and fluffy. Repeat until all batter is used.

4.     Best served warm. Store extras in an airtight container in the fridge for up to 5 days or freeze. Reheat in oven.